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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the ginger, and cook until fragrant and beginning to brown, about 2 minutes. Stir in the onions, cauliflower, and carrots. Cook and stir until the vegetables have softened, about 5 minutes. | 2. Stir in the vindaloo powder and tomato paste until no lumps of tomato paste remain. Stir in the coconut milk, vegetable broth, and garbanzo beans. Gently fold in the tofu and mushrooms, and season to taste with salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Stir occasionally as the vindaloo cooks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
ginger root	2	inch	peeled minced	-	-	-	-
onion	2		halved sliced	128.0	29.888	3.52	0.32
head cauliflower	1/2		cut	-	-	-	-
carrot	3		peeled sliced	157.44	36.7872	3.5712	0.9216
vindaloo curry powder	3	tablespoons		-	-	-	-
tomato paste	6	tablespoons		78.72	18.1536	4.1472	0.4512
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
vegetable broth	1	cup		162.36	26.322	5.9532	3.8376
garbanzo bean	1	can	drained rinsed	1133.4333	188.7556	61.3793	18.1109
extra tofu	1	pound	cut firm	444.5211	11.7934	45.8129	23.5868
mushroom	1	cup	sliced	-	-	-	-
salt	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.